Its usual that we have during Upas/fasting sago khichadi, Bhagaer / Moraiya, a change is always good. I came up with a variation in thalipeth. The mix of sago/sabudana, moraiya, aloo, singora and rajgira flour. It taste real good and quick to fix.
Ingredients :
Note : I had cooked little extra moraiya to use for this dish. You can always preserve some for this dish.
Method :
1. In large bowl mix all the ingredients.
2. Add water and make soggy dough. As shown in the below picture.
3. Non stick pans are great to cook thalipeth dishes, as much oil is not required. This makes it healthier.
4. Heat a non-stick pan put 2-3 drops of oil.
3. Keep a bowl of water ready. Wet your finger, take a small ball of batter and place it on the pan.
4. Again wet your hands and spread it evenly to make a round. Keep the heat on low -medium to avoid your hands from burning.Wetting hands helps in spreading the dough and the dough does not stick to your hands.
5. Make a small hole in the center.
6. Let it cook till light golden brown and the flip it to other side. Apply few drops of oil. Much oil will not be needed as you are using non-stick pan.
7. Let it cook till light golden brown.
8. Repeat this for all the thalipeth.
9. Serve hot with curd.
10. Enjoy!
Ingredients :
- 1/3 cup sago / sabudana soaked and ready to use
- 1/3 cup bhagar / moraiya pre-cooked
- 1/2 cup singoda flour
- 1/2 cup rajgira flour
- 1 small boiled potato grated
- 2 green chillis sliced
- 1/2 lemon (squeezed juice)
- 3 tbsp crushed peanut powder
- Salt to taste
- 3 tsp red chilli powder
- Oil as requried
- Water for making soft dough
Note : I had cooked little extra moraiya to use for this dish. You can always preserve some for this dish.
Method :
1. In large bowl mix all the ingredients.
2. Add water and make soggy dough. As shown in the below picture.
4. Heat a non-stick pan put 2-3 drops of oil.
3. Keep a bowl of water ready. Wet your finger, take a small ball of batter and place it on the pan.
4. Again wet your hands and spread it evenly to make a round. Keep the heat on low -medium to avoid your hands from burning.Wetting hands helps in spreading the dough and the dough does not stick to your hands.
5. Make a small hole in the center.
6. Let it cook till light golden brown and the flip it to other side. Apply few drops of oil. Much oil will not be needed as you are using non-stick pan.
7. Let it cook till light golden brown.
8. Repeat this for all the thalipeth.
9. Serve hot with curd.
10. Enjoy!
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